Home Kitchen Creations Back to Basics: Baking Our Own Bread

Back to Basics: Baking Our Own Bread

by Weegee

No Knead BreadMike began baking his own bread when we moved to Vancouver, following the Jim Lahey method for No-Knead Bread in a Pot. As the author states in the book, the amazing rustic bread starts out with only four ingredients: water, flour, salt and yeast. But the results give the home a comforting aroma and the residents a tasty treat.

Our practice of making our own baked goods kind of feel to the way side over the past year. We had several things going on in our life and purchasing bread at the grocery store made life a bit easier.  However, what we made up for convenience we often sacrificed in taste.

Homemade BreadWith Mike working from home and our life has dropped down from full gear, my husband has once again returned to the kitchen and to baking fresh bread.  While his first attempt was the No-Knead method, he is looking to expand beyond rustic to sandwich breads and even baguettes.

I’m excited for I love the smell and taste of fresh bread. Plus, it’s a tiny step towards a healthier lifestyle for is just basic ingredients — without any additives or preservatives. It’s created from ingredients we have at the house and cuts down on weekly shopping bills.

I think for some people, the idea of committing to baking at least two loaves of bread a week may sound like a hefty commitment.  To use, it is like doing laundry or vacuuming the floors.  It is a chore that adds quality to our lifestyle . . . and the smell of goodness to the air.


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